40 Seeds| Sage Broadleaf Seeds – Heirloom, Non-GMO, Aromatic Culinary Herb, Broad Gray-Green Leaves, Easy to Grow Perennial, Perfect for Cooking, Teas, Pollinator Gardens, Containers, and Kitchen Use#7042 ^Sale

Broadleaf Sage (Salvia officinalis) is a classic perennial herb valued for its broad, silvery-gray leaves and strong, earthy aroma. A staple in Mediterranean and traditional cooking, sage pairs beautifully with poultry, meats, beans, and roasted vegetables. The leaves can also be dried for teas or herbal blends. Broadleaf Sage is hardy, drought-tolerant once established, and attracts bees and pollinators with its purple summer blooms. Seeds are heirloom, Non-GMO, and open-pollinated, making it a reliable, long-lived herb for kitchen gardens, borders, and containers.

How to Plant

• When: Start indoors 6–8 weeks before last frost; transplant outdoors once frost danger has passed. Can also be direct sown in late spring.

• Soil & Sun: Well-drained soil; full sun.

• Depth: ¼ inch.

• Spacing: 12–18 inches apart.

• Water: Moderate water needs; drought tolerant once mature.

• Days to maturity: 75–85 days from transplant.

• Harvest: Pick fresh leaves as needed. Best flavor before flowering. Dry excess leaves for year-round use.

Cooking Tips

• Seasoning: Adds flavor to meats, stuffings, beans, and roasted vegetables.

• Teas: Steep dried leaves for a warming herbal tea.

• Fresh Use: Finely chop into sauces, marinades, and dressings.

• Preserving: Dry or freeze leaves for long storage.